Oh Yeah Baby Glazed Carrots

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I made this recipe on Easter Sunday and it was great. Not too sweet. The glaze compliment's the carrot's. I will definitely prepare again. Thanks Emeril!!

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These are perfect on Thanksgiving. Everyone loved them including my 13 month old daughter.

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I have been experimenting with glazed carrots for several months now. I still wasn't thrilled with any of them although some where decently good. Today, I was finishing my thanksgiving sides that I'm taking to a friends house for t-day. I had a pack of carrots in the fridge and decided to try something new. I already started boiling my carrots before I found this recipe so I new it was going to be "altered". I boiled just long enough to get them blanched. I drained them and then started with this recipe as a guide. I melted some butter, measured out some cinnamon, real maple syrup, a touch of salt, orange juice and got it all going... I then added the carrots back and stirred. Noting how sweet everything going in was I added a splash of cayenne pepper and then realized I had some fresh ginger root in the fridge dying to be used. I shredded about a tablespoon of ginger and put it in. After it reduced I poured onto a cooling dish so it would stop cooking for transporting. I tried one and they were fantastic. The glaze smells so sweet but the ginger holds back the sweetness into a spiced sweet, not a dessert sweet.

I think this recipe would work for most people. Make sure you use maple syrup, or mollasses, , not High fructose corn syrup imitation crap :-P

Good luck :-

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Was a good alternative to our normal steamed carrot side dish. I used the same amount of carrots the recipe called for but had to use twice as much of everything else because it cooked up (evaporated so quickly. The carrots took longer than 15 minutes to become tender enough to eat.

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I tend not to like glazed vegetables, but this recipe won me over. I used good quality, real maple syrup, and followed the recipe to the letter. The allspice in particular brought out the warm background sweetness of the maple syrup in a way that my mother-in-law's glaze never did --- but then she uses Mrs. Butterworth and, I think, adds extra sugar as well. This recipe doesn't. It's the perfect glazed vegetable dish for those who didn't think they liked that kind of thing.

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These were a nice change from the usual plain steamed carrots. My husband really liked them. Too sweet to use every time I make carrots but good enough to be part of the rotation.

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Very easy to just throw together.
Giving it a 4 (instead of 5 as they were a bit too sweet for me. A good one to make I'm sure if you're trying to get kids to eat their veggies!

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I happen to like a little less crunch in my carrot, so I boiled it in the delectable maple cinnamon sauce for longer than suggested. I thought it had just the right amount of spice. Perfect for the holidays.

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I was so happy to find a glazed carrot recipe like the one my grandmother made when I was a child. I did, however, make a few alterations. I used ginger ale in place of water, just a tiny pinch of all-spice, a little less maple syrup, and sweet cream salted butter instead of unsalted (skipping the extra pinch of salt. Delightful!

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I ran out of liquid before the carrots finished cooking, so I had to add more water. Also, the cinnamon and alspice overpowered the taste of the carrots.